Condensed Cream Of Mushroom Soup


Yep, here it is folks, your easy way out of buying those expensive VEGAN cream of mushroom soup cans… My own DIY version! It’s easy and affordable!

Cream Of Mushroom Soup (Gluten-Free/Vegan)

Makes 12oz/1½cups

  • ½ small onion, diced
  • 2 cloves garlic, minced
  • ½ cup mushrooms, diced
  • ¼ cup Earth Balance butter spread
  • ¼ cup cornstarch
  • 1 cup soy milk
  • ¾ cup vegetable broth (low sodium preferable)

Saute the mushrooms, onion and garlic in a small pan. Then keep the aside until later. Over medium heat, in a medium pot, melt the butter. Add the cornstarch and whisk constantly for 2 minutes to make a roux. Add the soymilk and vegetable broth and keep stirring. Once it’s all nice and smooth, add the mushroom mix from earlier, and bring to a boil. You will want to keep it smooth, so keep stirring. Once it reaches boiling point, turn it down and simmer for about 8-10 mins (keep stirring often!) until it reaches condensed soup consistency. It is now ready to eat or freeze! Enjoy!

Note: My kids won’t eat this with bits and pieces in it, so I like to blend it up before use in a recipe 🙂

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